IRIS
SUMMO, CARMINE
 Distribuzione geografica
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Continente #
NA - Nord America 15.258
AS - Asia 7.634
EU - Europa 6.669
SA - Sud America 1.885
AF - Africa 362
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 6
Totale 31.846
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Nazione #
US - Stati Uniti d'America 14.902
SG - Singapore 3.058
IT - Italia 2.184
CN - Cina 1.588
BR - Brasile 1.428
HK - Hong Kong 937
RU - Federazione Russa 680
SE - Svezia 680
DE - Germania 575
FR - Francia 559
VN - Vietnam 459
FI - Finlandia 429
GB - Regno Unito 398
UA - Ucraina 325
IN - India 293
ID - Indonesia 185
BD - Bangladesh 169
CA - Canada 159
AR - Argentina 157
TR - Turchia 135
MX - Messico 130
NL - Olanda 129
BE - Belgio 102
PH - Filippine 101
IQ - Iraq 98
ES - Italia 97
CZ - Repubblica Ceca 85
ZA - Sudafrica 82
PK - Pakistan 78
PL - Polonia 71
RO - Romania 71
CO - Colombia 70
EC - Ecuador 68
JP - Giappone 67
KR - Corea 54
MY - Malesia 54
CI - Costa d'Avorio 52
IE - Irlanda 49
SA - Arabia Saudita 47
IR - Iran 45
TW - Taiwan 45
CL - Cile 42
VE - Venezuela 40
EG - Egitto 39
TH - Thailandia 38
AT - Austria 37
TN - Tunisia 35
GR - Grecia 33
MA - Marocco 31
AE - Emirati Arabi Uniti 27
KE - Kenya 26
DZ - Algeria 25
PY - Paraguay 25
UZ - Uzbekistan 25
LT - Lituania 23
PE - Perù 23
AU - Australia 22
ET - Etiopia 20
UY - Uruguay 18
GH - Ghana 17
HU - Ungheria 17
DK - Danimarca 16
JM - Giamaica 15
HR - Croazia 14
PT - Portogallo 14
KZ - Kazakistan 13
NP - Nepal 13
BO - Bolivia 12
JO - Giordania 12
PS - Palestinian Territory 12
RS - Serbia 12
CH - Svizzera 11
OM - Oman 11
PA - Panama 11
AZ - Azerbaigian 10
IL - Israele 10
GE - Georgia 9
HN - Honduras 9
NI - Nicaragua 9
AL - Albania 8
NO - Norvegia 8
BG - Bulgaria 7
EE - Estonia 7
LB - Libano 7
MD - Moldavia 7
NZ - Nuova Zelanda 7
BH - Bahrain 6
CR - Costa Rica 6
KG - Kirghizistan 6
BA - Bosnia-Erzegovina 5
EU - Europa 5
TT - Trinidad e Tobago 5
GT - Guatemala 4
NG - Nigeria 4
SY - Repubblica araba siriana 4
CM - Camerun 3
KH - Cambogia 3
LY - Libia 3
MN - Mongolia 3
SI - Slovenia 3
Totale 31.782
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Città #
Ashburn 1.637
Singapore 1.587
Fairfield 1.477
Chandler 1.095
San Jose 942
Hong Kong 925
Woodbridge 877
Jacksonville 738
Houston 642
Seattle 591
Nyköping 529
Cambridge 516
Wilmington 476
Beijing 457
Ann Arbor 376
Bari 361
Lauterbourg 277
New York 254
Dallas 249
Roxbury 244
Lawrence 243
Nanjing 231
Los Angeles 223
Helsinki 199
Ho Chi Minh City 169
Princeton 165
Boardman 163
Munich 162
Council Bluffs 145
Des Moines 143
Rome 137
Jakarta 111
Santa Clara 111
São Paulo 104
Hanoi 100
Inglewood 98
Buffalo 84
Brussels 77
Milan 77
San Diego 76
London 74
Frankfurt am Main 73
Brooklyn 60
Moscow 56
Chicago 54
Nanchang 52
Abidjan 51
Dearborn 51
Falkenstein 51
Shenyang 50
Brno 48
Hebei 48
Rio de Janeiro 48
Warsaw 48
Fragagnano 47
Paris 47
Tokyo 47
Dublin 46
Amsterdam 43
Atlanta 42
Belo Horizonte 41
Jiaxing 41
Naples 41
Gravina in Puglia 40
Pune 38
San Francisco 37
The Dalles 37
Barletta 36
Chennai 35
Montreal 35
Baghdad 33
Johannesburg 32
Orem 31
Phoenix 31
Shanghai 31
Toronto 31
Florence 30
Mexico City 30
Turku 30
Dhaka 29
Thetford 29
Changsha 28
Charlotte 28
Taranto 28
Turin 28
Brasília 27
Quito 27
Somerville 27
Columbus 26
Istanbul 26
Olomouc 26
Stockholm 26
Boston 25
Denver 25
Medellín 25
Nuremberg 25
Catania 24
Ankara 23
Bologna 23
Dong Ket 23
Totale 19.312
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Nome #
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 265
Volatiles and acceptability of liqueurs from kumquat and grapefruit 253
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 222
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 213
Amino acid and fatty acid compositions of texturized vegetable proteins 206
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 201
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 199
Olive leaf extract as natural preservative 198
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 196
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound 195
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 189
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 184
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 184
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 180
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 176
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 174
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 173
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 172
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 170
Shelf life assessment of industrial durum wheat bread as a function of packaging system 169
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 168
Genetic, bio-agronomic, and nutritional characterization of kale (Brassica oleracea L. var. acephala) diversity in Apulia, Southern Italy 168
Chemical and thermal evaluation of olive oil refining at different oxidative levels 166
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 164
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 163
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 163
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 163
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 162
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 162
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 160
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 159
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 158
Production and characterization of functional biscuits obtained from purple wheat 158
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 158
Use of olive leaf extract to reduce lipid oxidation of baked snacks 157
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 156
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 156
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 156
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 156
Effect of salt reduction on quality and acceptability of durum wheat bread 153
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 152
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 151
Il profilo aromatico dei taralli 150
Sviluppo di burger a base di legumi 149
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 148
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 148
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 148
Olive leaf extracts act as modulators of the human immune response 147
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 146
Nutritional, physico-chemical and functional characterization of a global chickpea collection 146
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 145
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 144
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 143
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters 143
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 142
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 142
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 142
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 141
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 141
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 141
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 141
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 140
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 140
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 140
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 139
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 138
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 137
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 136
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 136
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 136
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 135
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 134
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 133
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 133
Characterisation of traditional Albanian breads derived from different cereals 132
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 132
Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives 130
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 129
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 127
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 127
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 126
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 126
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 124
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 124
Shelf life of stored not pasteurized olive-based pâtés 124
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 124
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 122
Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.) 122
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 121
Influence of processing and storage time on the lipidic fraction of taralli 120
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 120
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 119
Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach 119
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 118
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 118
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 118
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 117
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 117
Macro- And micro-nutrient composition and antioxidant activity of Chickpea and Pea Accessions 117
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 116
Totale 15.141
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Categoria #
all - tutte 135.213
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 135.213
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021142 0 0 0 0 0 0 0 0 0 0 0 142
2021/20221.742 70 245 37 106 84 112 61 109 122 87 243 466
2022/20233.043 437 301 204 237 388 421 41 283 543 33 85 70
2023/20241.447 100 215 70 96 111 363 67 55 47 92 64 167
2024/20256.804 295 238 552 317 311 662 499 709 425 365 785 1.646
2025/202611.625 1.683 660 771 1.247 1.358 670 1.470 518 1.393 1.191 585 79
Totale 32.697